pan-seared garlic tofu

This recipe is from  the oh she glows cookbook. Thanks Angela Liddon! It's simple, tasty & versatile. I like to eat is just as is but it's also good to add to stir fries, salads, veggie bowls, summer rolls ..... you get the idea.

this photo is 1/2 of the recipe

serves 4

Ingredients
1 lb block of firm or extra firm tofu
1 tsp garlic powder
1/4 tsp fine grain sea salt
1/4 tsp freshly ground black pepper
1 Tbs melted coconut oil

Method
Press tofu for at least 30 minutes.
Slice pressed tofu into 9 or 10 rectangles & then slice each rectangle into 6 squares.
In a large bowl, combine all ingredients. Toss to fully coat tofu.
Preheat a cast-iron (heavy bottomed non-stick) skillet over medium heat for several minutes.
When a drop of water sizzles on the skillet, it's ready.
Add the oil to the skillet & tilt to coat evenly.
Add the tofu to the pan, Reduce heat to medium low & cook tofu for 3-5 minutes on each side or until golden.

summer rolls

There's nothing better than not having to cook when the weather is super hot. Still we like to eat, so why not eat yummy cool stuff? That is the time for summer rolls. Versatile and tasty you can make your summer rolls with anything you have hanging around in the kitchen. You just need rice paper wrappers to enclose them. Actually I have used large lettuce leaves in a pinch!

I usually make a roll or two as a side dish, but have been know to make three or four per person and call it dinner.

*You need one package of rice paper wrappers. They actually have them in Safeway in the "international food" aisle.  Prepare a bowl of water (or I use my ceramic pie plate) for soaking the rice wrappers. Soak about one minute. The wrapper should still have a soft crispness as it will soften more after it comes out. 

Chop and ready filling:
My favorite "fillings" ingredients include:
*tofu, marinated, plain or made into tofu "meats" whatever you have and your audience prefers sliced long
*rice noodles (cooked and set aside)
*avocado -sliced long
*grated carrots or beets or both!
*fresh basil- whole leaves, Thai or regular (I always keep hydroponic basil growing in a vase that sits on my kitchen window.)
*thin slices (long way) of cucumber
*red pepper sliced thin and long

Two kinds of sauce - you choose which one to make:
*1.easy- Hoisin sauce and peanut butter (creamy) mixed in equal amounts. Add water to thin to desired feel for dipping.

* 2.simple- creamy peanut butter and seasoned rice vinegar in equal amounts

Into either sauce you can add a little agave, sesame oil, lime juice, mashed garlic, red pepper flakes or chiles if you like. My favorite additions are mashed garlic and a squirt of fresh lime juice. I also like to sprinkle some finely chopped peanuts on top.

To prepare: ready all of your filling ingredients into small bowls. Ready your rice wrapper set up.(bowl of water and rice papers. 

Soak a wrapper. Lay flat. Put veggies in a straight line in the middle of the paper. Get ready to roll. 

There are two ways to roll. One is like a burrito -which is great for travel. And the other is just to put the veggies in and roll as tight as possible. Cut in half and serve with some delicious goodies gracefully sticking out. Sometimes I decorate with basil leaves or mint leaves. 

summer soba and jewels

 Quick and easy Summer Soba is one of the meals that graces my table often. As long as you store some Soba noodles in your pantry you can make this delicious summer meal. Feel free to vary the additions(jewels.) I always add the avocado and mango.

1 pk buckwheat Soba noodles
1 mango
1 cucumber
1 red pepper
1 avocado
1/2 block of tofu, chopped into cubes
3 TB miso mixed with water
2 TB tamari

sauce- 3/4 cup seasoned rice vinegar, 1 TB maple syrup, 2 TB tamari sauce

Directions:
*Mix miso with 3TB water till it is a thick-ish sauce- Add tofu cubes and marinate for at least a half hour. You can serve these cold or pan fry them.

*Cook Soba noodles as per package- let cool
*Chop all veggies, keep in separate bowls
*With small whisk mix sauce ingredients

*Place noodles in a big bowl and top with most of the sauce. I like to save some for serving.
Place each separate mound of veggies around the soaked noodles. Cool if there is time...if not and you are hungry now...it's just as delicious slightly warm.

This recipe is adapted a recipe made by the chef Jane Esselstyn -"Summer Soba."
 You can find the original in a vegan's cooking bible-  My Beef with Meat.

Soba noodles vary- only Buckwheat Soba are gluten free.

Chocomole!!

Chocomole!!

This recipe is from Angel Liddon. She calls it Salted Chocolate Avocado Pudding & it can be found on her Oh She Glows app. I adapted it very slightly by using half the amount of coconut oil. I used sunflower seed butter, because I didn't have any almond butter on hand & agave instead of brown rice syrup, also due to a pantry shortage.
This pudding is just plain delicious. I like to eat it with seasonal berries / fruit. You can also use it as frosting on cake or freeze it in moulds to make a frozen treat.

Serves 3-4

Ingredients
3/4 cup of packed avocado (1 medium)      
1/4 cup unsweetened cocoa powder
1/4 cup pure maple syrup
2 Tbs agave syrup
1 Tbs melted coconut oil
2 Tbs unsweetened almond milk
1 Tbs sunflower seed butter
1/2 tsp vanilla extract
1/4 tsp fine sea salt

Directions
If you're making just one batch of this, a mini food processor works well. If you're doubling (or more!) use a larger one.
Scoop the avocado into the food processor along with all the other ingredients & process until smooth. Chill for 2 hours, if you can wait that long ;)

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

This recipe is from The Mediterranean Vegan Kitchen by Donna Klein, with just a few minor changes.

1-19 oz can chick peas
2-3 cloves of garlic
2 roasted red peppers
3-4 Tbs of lemon juice
3 Tbs tahini
1/2 tsp ground cumin
1/2 tsp salt / Herbamare
2 Tbs water (more if needed for consistency)

Drain & rinse chickpeas, reserving the aquafaba for another recipe if desired.
Squeeze the juice from 1/2 a large lemon.
Place the chickpeas & lemon juice in a food processor & process for a few minutes.
Cut up the roasted red peppers & add to the mixture. You can roasted the peppers yourself or use the kind for a jar.
Press garlic & add to the mixture along with the tahini, cumin, salt & water.
Process until smooth.
Adjust lemon juice & garlic to your taste buds.

I like my hummus with extra garlic. I used a combination of roasted garlic, because I had some on hand, & fresh pressed garlic. Now that I've made this hummus I may never buy store bought again!

Curried Cashews

Curried Cashews (from Get Inspired Everyday)
One of the best snacks ever! I also make them as thank you gifts for friends and neighbors.

Serves: 3 cups

Ingredients

• 2 Tablespoons curry powder
• 1 Tablespoon sea salt
• 1 Tablespoon maple syrup
• 2 Tablespoons water
• 1 Teaspoon olive oil
• 3 cups cashews, whole or pieces (12 ounces)

Instructions

1. Preheat the oven to 250F and line a baking sheet with parchment paper.
2. Mix together the first five ingredients and toss with the cashews.
3. Spread the nuts in an even layer and roast for 35-40 minutes.
4. Transfer to an airtight container. I made a bigger batch and put most of it in the freezer.

Recipe by GI 365 at http://gi365.co/food/curried-cashews/

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